Marcella Cooking Stuff • November 15th - November 21st
November 15th - November 21st
I have to be transparent and confess that I am slacking on my prep for Thanksgiving. Besides creating the timeline last week, I haven't done much else. Shortly after this newsletter goes out we will be heading to the farmers market to shop for produce and I haven't made my list yet. Dare I say...I don't really care? I'm having a weird sense of calmness that my Virgo self is not used to. I think I am not stressed because I know in the end, everything will be fine.
I haven't ordered a turkey yet. I went into the grocery store when I picked up brisket this week and there were too many people packed in there that I said screw it. If I can't get a turkey this week, I'll just do chicken. They are basically the same.
*Note from the editor: Turkey and chicken are not the same. We will be eating a turkey this Thanksgiving.
One of my favorite pastimes, thanks to corona, was hosting tons of parties. We love a good theme and every holiday is worth celebrating. My friend Clare used to tell me that the best thing about me as a host is that I execute things exactly how I like but when things go wrong I can go with the flow. One of the best compliments ever. I think this was in reference to my OCD clean house after someone spilled red wine on my rug. Good thing it was from Ikea. I sprayed Wine Away on it and didn't think about it again. No reason to end the party.
My Thanksgiving is usually finely calculated with lists and schedules and more lists. In a very 2020 fashion, I am just going with the flow. Something that would usually stress me out, I simply do not care about. We will have a meal, it will most likely be delicious, my family will pick up their food to take home, and everything will be great. It always is!
We are separated from our families, some of us alone, and things are nowhere close to "normal." This week/month/year may be stressful and sad but we are here. So to start this Thanksgiving week off on a positive note here are 20 things I am thankful for:
Social media for keeping us all connected.
Josie, who has been tolerant and wonderful during our travels.
Sean Penn for setting up accessible Covid testing in Los Angeles. (We don't even have access to tests in KC.)
My mother for too many reasons to list.
Being able to see my father from a distance after 15 months and wish him a happy birthday.
The abundance of locally grown and flavorful produce on the west coast.
My dentist and her office, who not only keep my teeth healthy (I have problem teeth) but are also a weird extension of family and support my cooking endeavors.
My wild circle of friends. The ones that check in on me, that wave to me from a distance, and the ones that take care of my cats like they are their own.
My editor, lead investor, taste tester, therapist, and husband Marco because I wouldn't be here without him.
The restaurant industry that always makes shit work! I have been able to grab take out from my favorite restaurants and my belly is happy!!!
The lack of traffic in LA currently that is helping my road rage stay low.
A rentable guest house in my mother's building that allows us extra space and prevents many unnecessary arguments.
Velvet by Graham & Spencer. 98% of my wardrobe is Velvet and because of that, I don't look like a frumpy mess.
My kitchen. I may complain about the electric stove but I will never take my large island for granted again.
Wine Away. Many pillows, shirts, and napkins have been saved because of Wine Away.
My stepdad, another Marcella Cooking Stuff investor, bought me a torch. I no longer need to use a camping stove to brûlée things. He potentially has saved our house from burning down.
iPhones for allowing average people (me) to take decent photos and share them with others.
The momma deer that claimed our backyard and brings her babies for us to view.
Grammarly for making me look like a good writer 😉.
Cats because they are the best.
Monday
Warm Steak Salad
Annnyyyy opportunity I get to make steak for someone I always take it. Cooking for people that are not allergic to beef is always enjoyable. I picked up a rib eye at Whole Foods this week, salted it 24 hours in advance, and cooked it in a pan basting it with butter, thyme, and garlic. Sliced it up and assembled my Warm Steak Salad. I haven't made this salad since we tried it with bison steaks over the summer.
Leslie rating:
"I thought it was amazing !! I love the presentation I love the way the vegetables were cut. I think the dressing was 10 out of 10 best I’ve ever had in my life! The steak was cooked perfectly!!10/10"
Tuesday
Lemon Herb Roasted Chicken
Smashed Potatoes
Brussels Sprout Salad
Three easy staples for this dinner:
Smashed Potatoes
A note about the lemon herb chicken. I always eyeball the ingredients. I truthfully throw the chicken in a bag and just add enough of everything until it looks, full? You can't mess it up. If you are roasting a chicken, the added moisture from the lemon juice will prevent the skin from getting super crispy. It's still delicious.
I haven't typed up the recipe for smashed potatoes. Here are the deets:
Fill a large pot with water and add a generous pinch of salt.
Toss potatoes into the water, bring to a boil, and cook until tender. 15-25 minutes depending on size.
Remove from the water and place on a sheet pan.
Smash potatoes with a flat surface. I used the bottom of a glass jar. The back of a flat spatula is a good option too.
Generously oil them. The oil helps them get crispy. Season with your seasoning of choice. Flip and repeat.
Bake in a 450-degree oven until golden and crispy. 25+ minutes depending on size.
Waxy potatoes work best. Fingerling, peewee, red bliss are all great options.
Wednesday
Chocolate Chip Cookies
I have been quietly working on the chocolate chip cookie for a few months now. I have found recipes I like in the past but none have been my favorite cookie. These were good but not perfect. I'm not ready to talk details yet but soon we will do a deep dive.
Saturday
Brisket Sandies Two Ways
I tested a brisket recipe in preparation for Hanukkah recipes. I used my grandpa's brisket recipe, a tweaked Mark Peel and Nancy Silverton recipe, and tweaked it a little further. The leftover brisket was turned into two different sandwiches.
Sandwich One:
La Brea Bakery Telera Rolls
Brisket
Dijon
Homemade mayo
Fennel apple slaw
Sandwich Two:
La Brea Bakery Telera Rolls
Brisket
Homemade mayo
Horseradish
Caramelized onion
Jarlsberg cheese
My grandparents picked them up to have for dinner and this is what they had to say about them.
Grandma: The sandwiches were awesome..... I can’t tell which I liked best.
Me: Did grandpa approve of my brisket?
Grandpa: I love them absolutely. Both were great and Granny warmed the cheese one. Fabulous, I would recommend both of them.
Restaurants from this week:
If you are in LA, these are some of our staples.
Last week's sushi was from Takao.
Pet photo of the week:
Lenny! My mom's cat that follows me everywhere.
Thing everybody needs:
Thanksgiving recipes!!!
If you missed the Thanksgiving newsletter, . Loaded with 18 recipes perfect for Thanksgiving and every day!
Enjoy this week and have fun cooking! We all have a lot to be thankful for.
If you make any of my Thanksgiving recipes please send me some pictures and let me know how things turned out. It makes me so happy to hear from you guys.
Happy Thanksgiving,
Marcella